Kristen’s Greek Lasagna
Serves 8
1 pkg Lasagna Noodles
1.5 lb Boneless Skinless Chicken Breast, marinated in Greek marinade
1 lg can Crushed Tomatoes
1 15 oz can Tomato Sauce
1 15 oz can Tomato Paste
1 sm Eggplant, peeled and diced
2 Portobello Mushroom Caps, sliced
1 sm Onion, chopped
4-5 cloves Garlic, minced
2 tsp Dried Oregano
2 cups Ricotta Cheese
½ cup Feta, crumbled
3 cups Mozzarella, divided
1 Egg, beaten
Olive Oil
Salt and Pepper
Heat oven to 350 degrees. Boil the lasagna noodles until just al dente. Sauté chicken over medium-high heat in a non-stick pan (no oil or spray) until cooked through. Set chicken aside. Sauté onions and garlic over medium heat for 3-4 minutes or until onions are just becoming translucent; add in eggplant. Sauté another 5 minutes or until eggplant becomes soft but not mushy. Add a little olive oil to the pan and brown the mushrooms, giving them plenty of space in the pan. When the mushrooms are browned remove them from the pan and dice them. In a large saucepan with a lid, combine crushed tomatoes, tomato sauce, tomato paste, onion and eggplant mixture, diced mushrooms, oregano, salt and pepper. Cover and simmer over medium-low heat for 5-10 minutes or until heated through, stirring occasionally. When chicken is cooled, cut it into small bite-sized pieces (you don’t want large chunks of chicken or you lasagna will be lumpy. In a medium bowl, combine ricotta, feta, egg and 1 cup of mozzarella.
Assemble lasagna in a 13x9 baking dish. Start with a little sauce on the bottom, top with noodles, completely cover sauce by overlapping the noodles slightly. Top the noodles with 1/3 of the cheese mixture, add ½ the remaining sauce and ½ the chicken. Top with noodles then cheese mixture, the remaining sauce and the remaining chicken. Top with one more layer of noodles, remaining cheese mixture and the reserved mozzarella cheese. Bake uncovered for 20-30 minutes or until bubbly and the cheese on top is beginning to brown. (You may want to put a cookie sheet under your lasagna pan as some of the sauce might escape).
Serves 8
1 pkg Lasagna Noodles
1.5 lb Boneless Skinless Chicken Breast, marinated in Greek marinade
1 lg can Crushed Tomatoes
1 15 oz can Tomato Sauce
1 15 oz can Tomato Paste
1 sm Eggplant, peeled and diced
2 Portobello Mushroom Caps, sliced
1 sm Onion, chopped
4-5 cloves Garlic, minced
2 tsp Dried Oregano
2 cups Ricotta Cheese
½ cup Feta, crumbled
3 cups Mozzarella, divided
1 Egg, beaten
Olive Oil
Salt and Pepper
Heat oven to 350 degrees. Boil the lasagna noodles until just al dente. Sauté chicken over medium-high heat in a non-stick pan (no oil or spray) until cooked through. Set chicken aside. Sauté onions and garlic over medium heat for 3-4 minutes or until onions are just becoming translucent; add in eggplant. Sauté another 5 minutes or until eggplant becomes soft but not mushy. Add a little olive oil to the pan and brown the mushrooms, giving them plenty of space in the pan. When the mushrooms are browned remove them from the pan and dice them. In a large saucepan with a lid, combine crushed tomatoes, tomato sauce, tomato paste, onion and eggplant mixture, diced mushrooms, oregano, salt and pepper. Cover and simmer over medium-low heat for 5-10 minutes or until heated through, stirring occasionally. When chicken is cooled, cut it into small bite-sized pieces (you don’t want large chunks of chicken or you lasagna will be lumpy. In a medium bowl, combine ricotta, feta, egg and 1 cup of mozzarella.
Assemble lasagna in a 13x9 baking dish. Start with a little sauce on the bottom, top with noodles, completely cover sauce by overlapping the noodles slightly. Top the noodles with 1/3 of the cheese mixture, add ½ the remaining sauce and ½ the chicken. Top with noodles then cheese mixture, the remaining sauce and the remaining chicken. Top with one more layer of noodles, remaining cheese mixture and the reserved mozzarella cheese. Bake uncovered for 20-30 minutes or until bubbly and the cheese on top is beginning to brown. (You may want to put a cookie sheet under your lasagna pan as some of the sauce might escape).
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